*  Exported from  MasterCook  *
 Recipe By     : Susan Feniger and Mary Sue Milliken
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Tacos
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      cups          Finely-ground deep-yellow masa harina
    1 3/8  cups          Cold water
      1/2  teaspoon      Salt
      1/4  cup           Refried Black Beans -- pureed - see * Note
                         (or use good-quality canned refried beans)
      2/3  cup           Vegetable oil
    2      cups          Shredded roasted chicken
    1      cup           Roasted Tomato Salsa -- see * Note
    1      cup           Pickled Red Onions -- see * Note
    1                    Avocado -- peeled, seeded,
                         -- and sliced
     * Note:  See the “Refried Black Beans”, “Roasted Tomato Salsa” and “Pickled
 Onions” recipes which are included in this collection.
    In a large bowl combine first three ingredients and stir until smooth.  The
 dough should be slightly sticky and form a ball when pressed together.  To test
 flatten a small piece of dough between your palms.  If the edges crack, add wat
 to the dough, a tablespoon at a time, until a test piece does not crack.
    Divide the masa into 12 pieces and form each into a ball.  Press or roll eac
 into a 4-inch circle.  Heat a dry cast-iron skillet or griddle over medium-high
 heat and cook the tortillas.  When cool enough to handle, pick up each puffed
 tortilla and make a 1 1/2-inch slit about 1/4-inch from the edge to make a pock
 being careful not to cut all the way through the tortilla.  Puree the Refried
 Black Beans and stuff 2 teaspoons of the bean puree in each pocket.  Flatten to
 seal and spread the beans evenly.  Reserve the stuffed tortillas on a tray cove
 with a barely damp cloth.
    Heat 3 tablespoons of the oil in a large skillet over high heat.  Fry the
 stuffed tortillas in batches, adding more oil as necessary, until they are a
 little crisp around the edges but still pliable.  Drain on paper towels.  Then
 place on a tray and keep warm in a 200 degree oven.
    Heat the chicken in a small pan over low heat.  Remove the tray of panuchos
 from the oven.  Top each with a scant tablespoon of Roasted Tomato Salsa.
 Sprinkle on the chicken and Pickled Red Onions and top each with a small avocad
 slice.  Serve warm or at room temperature.
    This recipe yields 6 servings.
   Variation:  In case your tortillas do not puff, here is an alternative plan; 
 them as is in the oil, and then spread with a very fine layer of beans followed
 the other ingredients.  They will still taste delicious.
    Recipe Source:
 TOO HOT TAMALES  with Susan Feniger and Mary Sue Milliken
 From the TV FOOD NETWORK - (Show # TH-6184 broadcast 02-25-1997)
 Downloaded from their Web-Site  -  http://www.foodtv.com
   Formatted for MasterCook by MR MAD, aka Joe Comiskey  -  jpmd44a@prodigy.com
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